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Immobilization of antimicrobial peptides from Lactobacillus sakei subsp. sakei ...

Malheiros, Patrícia S.; Jozala, Angela F.; Pessoa-Jr., Adalberto; Vila, Marta M. D. C.; Balcão, Victor M.; Franco, Bernadette D. G. M.

Lactobacillus sakei subsp. sakei 2a is a bacteriocinogenic lactic acid bacterium isolated from Brazilian pork sausage, which produces antimicrobial peptides (bacteriocins) able to control the growth of important foodborne pathogens. These antimicrobial peptides were immobilized by physical entrapment in bacterial cellulose (BC) membranes produced by Gluconacetobacter xylinus, aiming at improving their antimicro...

Date: 2018   |   Origin: RepositóriUM - Universidade do Minho
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